Salad with Tofu Dressing
|Carrot||1 Small, cut into julienne strips|
|Konnyaku cake||1⁄2 , boiled and cut into bite-size pieces (Devil'S Tongue)|
|Deep fried tofu pouch||1 , rinsed in boiling water and sliced thin (Fabura Ageyl)|
|Snow peas||6 , cut into julienne strips and boiled until tender|
|Dried mushroom||1 , soaked for 30 minutes and cut into julienne strips|
|Dashi broth||1 1⁄2 Cup (24 tbs)|
|Soy sauce||1 Tablespoon|
|White sesame seeds||3 Tablespoon, roasted|
|Firm tofu cake||10 Ounce, well drained (1 Piece, 300 Gram)|
|Soy sauce||1⁄4 Teaspoon|
1) In a large pan, add the carrot, konnyaku, tofu pouch, snow peas, and mushroom alongwith the flavoring stock and simmer for 6- 7 min, or until carrot are tender; drain well.
2) With a mortar and pestle, grind the sesame seeds, add the drained tofu cake and the balance paste ingredients ; blend well.
3) Add the boiled vegetables to the tofu paste, blend well.
4) Serve chilled or at normal room temperature in a nice serving dish.